Name: Raspberry buttermilk muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 2.50 gm ground cinnamon; 107.50 gm caster sugar; 82.50 ml all bran cereal; 125g light polyunsaturated margarine, melted, cooled; 260.00 gm buttermilk; 2 eggs, lightly beaten; 4.40 gm vanilla essence; 187.50 ml frozen raspberries, thawed; 17.20 gm demerara sugar

Raspberry buttermilk muffins

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Indulge guilt-free with these delicious fruit and bran muffins for a satisfying mid-week treat.

Ingredients:

300.00 gm self-raising flour
2.50 gm ground cinnamon
107.50 gm caster sugar
82.50 ml all bran cereal
125g light polyunsaturated margarine, melted, cooled
260.00 gm buttermilk
2 eggs, lightly beaten
4.40 gm vanilla essence
187.50 ml frozen raspberries, thawed
17.20 gm demerara sugar

Instructions:

Preheat your oven to 200°C (180°C fan-forced) and line a 12-hole muffin pan with paper cases that hold 1/3 cup each.
In a large bowl, sift together flour and cinnamon. Add caster sugar and cereal, then stir until combined. Create a well in the center.
Combine margarine, buttermilk, eggs, and vanilla in a jug. Pour the mixture into the dry ingredients. Using a wooden spoon, gently stir until just combined. Gently fold in the raspberries.
Fill muffin holes with the batter and generously sprinkle demerara sugar on top. Bake in the oven for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to sit in the pan for 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!

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